Capsuling of corked bottle mouths and a composition of matter usable therefor



Patented Sept. 5, 1922.

erase SAMUEL JOSEPH INGRAM, OF SYDNEY, NEW SOUTH WALES, AUSTRALIA. I

OAPS'ULING OF CORKED BOTTLE MOUTHS AND A COMPOSITION OF MATTER I USABLE THEREFOR. i Y

No Drawing.

To all whom it may concern:

Be it known that SAMUEL Josnrii INGRAM, a subject of the King of Great Britain and Ireland, residing at 25 City Road Darlington, Sydney, New South ales, Australia, has invented certain new and useful Improvements in the Capsuling of Corked Bottle Mouths and a Composition of Matter Usable Theretor, of which the following is a specification. I

This invention relates to an improved method of capsuling corked bottle mouths and to a composition of matter which may be used for such capsuling. The invention is applicable principally tothe capsuling of bottles containing fermented or distilled liquors such as beer or whisky, medicines, or like preparations. The method of capsuling corked bottle mouths according to the invention consists in dipping the cork and the neck of the bottle about the cork in a liquid compound which will not melt or crack at ordinary atmospheric temperatures after it has been applied to the corked bottle months, so that the contents of the bottle will be sealed. After dipping the capsuled bottles are removed from the compound and allowed to stand until the capsule has dried thereon. The compound is of such nature that it may be removed from the bottle mouth by the application of hot water at a temperature say between 180 and 212 F. The capsules may be of one or more colors; if the coloring of the capsules is to be the same the corked bottle mouths to be capsuled are sealed by dipping them into a compound of one color, but if the capsules are to be more than one color they are treated with a coloring substance as is hereinafter described. The liquid capsuling compound must becapable of drying a short time after it has been applied to the bottle mouths, and must be of such character that the moulded capsule will not be brittle, and that it will be susceptible of slight expansion or contraction without cracking, to meet varying atmospheric temperature conditions.

' A compound suitable as a white cap sulefor corked bottle months in accordance Application filed March 22, 1921. Serial No. 464,438.

with the invention consists of the following ingredients Glauber salt.

Sugar (cane).

Gelatine.

Whiting.

Water.

In preparing the said compound I may take onepint of water and dissolve one to four ounces of Glauber salt therein; a quantity oi": sugar between one ounce and. one pound is also dissolved in one pint ofwater. These solutions firstly be added to each other or they may be added separately to one pound'of gelatine and the latter is allowed to soak therein for a period approxi-' mately between 8'to l2hours. One pound of whiting, which has been worked into a thick paste with water, is added to the gelatinous mixture after the latter has been heated to such consistency that it'may readily run. Themixture is stirredfto blend the ingredients and it is then allowed to'stand for about five minutes when it"will be ready for use. The heating of the gelatinous mixture may be effected byplz'rcing the Ves sel containing it in hot water.

The compound may also be prepared in p the following manner One to four ounces of Glauber salt and a quantity of sugar between. one ounce and one poundare mixed, to which are added 38 ounces or about 2 pints of cold water.

Such mixture is stirred until the Glauber I salt and the sugar have been dissolved, and

the solution is added to one pound of gel-' atine and allowed to stand for about 81- hours or more. If warm instead of cold water is used to dissolve the Glauber salt and sugar, the solution thereof when added to the gelatine need only be allowed to stand for about 5% hours. The container carrying the gelatinous mixture is then placed in hot water at a temperature ranging between 180 and 212 F. until its consistency is such that it will readily run; and one pound of whiting, which has been mixed with 12 ounces of cold water (about g ths pint) to make a paste thereof, is added to the gelatinous mixture; and the whole is stirred until the ingredients of the mixture are thoroughly incorporated.

Tripolite may be substituted for the whiting. In place of using one pound of whiting in the preparation of the compound one pound of talc and a halt pound of whiting may be used.

It the compound is required to be colored other than white a coloring substance such as cochinoal or a suitable. aniline dye dissolved in water is added tothe compound when the whitii'i'gorits substitute has been added to the gelatinous mixture and before the total mixture has been stirred to incorporate its ingredients. The proportion of liquid coloring matter so used will depend on the graduation of color required. Usually about one ounce of the liquid color will be found suflicient in preparing the compound in the proportions above specified. In case the coloring of the capsules is not to be uniform, that is to say, if they are required to be of more than one color, the capsules, after their addition to the bottle months, may be dipped in a liquid coloring substance as described when-two colors are required; but it more than twocolors are required, the capsules may have the requisite coloring substances applied to them by a brush or other means. Instead of incorporating the coloring substance with the other ingredients of the White compound, the capsules may be colored to requisite monochrome color by dipping them in a selected liquid coloring substance.

If a compound having a glossy appearance is to be produced, a sufiiciency of gum arabic, which is preferably dissolved in hot Water, is added to and mixed with the gelatinous mixture before described. Between 2 to 4: ounces off-gum arabic added to a sufiiciency of Water to dissolve it Will be found adequate for addition to the proportions of other ingredients above mentioned. Liquid gum arabic may, however, be applied separately to the sealed capsules, either by dipping them therein or otherwise suitably coating them therewith.

The proportions of materials herein stated are to be understood as being approximate proportions. The quantity of sugar used in the iminutacture of the compound will depend on the degree of elasticity required for the capsules; the greater the quantity of sugar used in the proportions above specified, the greater will be the elasticity of the capsules.

It will be understood that the consistency of the compound may be thinned by sub jecting the compound to heat such as by standing the container carrying the compound in hot water as before described.

What I claim as my invention and desire to secure by Letters Patent is 1. A liquid capsuling composition, comprising Glaubers salt, sugar, gelatine, whiting and water.

2. A. liquid capsuling composition, comprising Glaubers salt, sugar, gelatine, talc,-

whiting and water.

3. A liquid capsuling composition, comprising". one ounce o1" Glaubers salt, one pound of sugar, one pound of gelatine, one pound of wetted whiting, and two pints of Water.

4. A liquid capsuling composition, comprising one ounce of Glaubers salt, one pound of sugar, one pound of gelatine, one pound of talc, one-halt pound of Wetted whiting, and two pintsot water.

In testimony whereof I have aifixed my signature.

SAMUEL JOSEPH INGRAM. 

